Tomato Vegetable Stroganoff Recipes

TOMATO-VEGETABLE STROGANOFF

Steps:

• In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until brown; drain.
• Stir in Sauce Mix, beans, hot water, milk and soup. Heat to boiling. Stir in uncooked Pasta.
• Reduce heat; cover and simmer 15 minutes, stirring occasionally.

VEGGIE STROGANOFF

Steps:

• In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
• Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
• Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
• Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
• Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

TOMATO-VEGETABLE STROGANOFF RECIPE

Steps:

• Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain.
• Stir in Sauce Mix, beans, hot water, milk and soup.
• Heat to boiling; stir in uncooked pasta.
• Reduce heat; cover and simmer 15 minutes, stirring occasionally.
• High Altitude (3500-6500 ft): Increase hot water to 2 1/4 C.; simmer uncovered.
• If using green beans, heat soup mixture to boiling; reduce heat, then simmer 5 minutes before stirring in uncooked pasta.

BEEF STROGANOFF WITH TOMATOES

Steps:

• Sprinkle meat with thyme and salt and pepper. Heat 2 tablespoons oil in heavy large deep skillet over high heat. Add 1/3 of meat and stir just until meat is no longer pink, about 1 1/2 minutes. Using slotted spoon, transfer meat to medium bowl. Repeat with remaining meat in 2 batches.
• Heat 1 tablespoon oil in same skillet. Add onion and sauté over medium-high heat until brown, about 8 minutes. Using slotted spoon, transfer onion to bowl with meat. Add remaining 1 tablespoon oil to skillet, then mushrooms and garlic. Cover and cook until mushrooms are tender, stirring occasionally, about 4 minutes. Uncover and cook until liquid evaporates, about 3 minutes. Sprinkle mushrooms with 2 tablespoons flour; stir 1 minute. Return meat and onions with accumulated juices to skillet. Add tomatoes, broth, and cayenne; bring to boil. Reduce heat to medium-low. Simmer uncovered until meat is tender, about 5 minutes.
• Serve beef-mushroom mixture over egg noodles. Sprinkle with parsley.